This recipe has just the right amount of zing from the juice and zest of a lemon and the poppyseeds give it a great texture for a little crunch in every bite. It’s moist and the citrus adds a little pop of flavour the moment you sink your teeth in.
Ingredients
For the Bread:
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter melted
- 1 cup granulated sugar
- 3 eggs
- juice of 1 lemon
- zest of 1/2 lemon
- 1/4 cup sour cream
- 2 tablespoons poppy seeds
- 3/4 cup milk
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons water
Instructions
- Heat oven to 150C and thoroughly grease a 23x13x8 cm loaf pan. Set aside.
- In a medium bowl, mix together the flour, baking powder and salt. Set aside.
- Using a handheld mixer or stand mixer, beat together the melted butter and sugar until it turns a pale light colour, about 3 minutes. Slowly add the eggs to the mixture with the mixer on low speed. Add the lemon juice, zest, sour cream and poppy seeds and mix until combined, about 1 minute.
- Keeping the mixer on low, add half the milk and half the flour until combined. Add the remaining milk and the rest of the flour and gently fold using a rubber spatula until just combined.
- Transfer batter to the loaf pan, it’s okay if it doesn’t fill all the way. Bake in a preheated oven for 1 hour 10 minutes to 1 hour and 20 minutes. Start checking it at 1 hour and 10 minutes to see if the top middle is set. Check for doneness by inserting a toothpick in the center. If it comes out clean it’s done. Cool in pan for 20 minutes then transfer to the wiring cooling rack.
- While the bread is cooling in the pan, add the powdered sugar to a bowl with the water and mix well. Pour the icing over the bread while on the wire rack, with a piece of parchment underneath. Allow to cool completely. Store in an airtight container for up to a week or in the freezer for up to three months.
Thank you What Molly Made for this fresh and delicious recipe!